Mushroom Gyros

Okay, it’s been a while since I’ve eaten lamb. But the minute the fragrance of the herby mushrooms filled the kitchen, I was taken back to special occasion childhood dinners featuring that quintessential flavor. Definitely seek out the maitake or oy… — Okay, it’s been a while since I’ve eaten lamb. But the minute the fragrance of the herby mushrooms filled the kitchen, I was taken back to special occasion childhood dinners featuring that quintessential flavor. Definitely seek out the maitake or oyster mushrooms for this wrap—they’re some of the meatiest ones around. Deeply savory and herbaceous yet refreshingly bright from the dill-cucumber yogurt sauce, even the most dedicated meat-lover will be begging for more. (Photo source: Alec Tilly)

| Yield: 4 servings | Time: 30 minutes |

Ingredients

mushroom filling

1 pound oyster or maitake mushrooms, in clusters

1/4 cup plus 2 tablespoons olive oil, divided

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried rosemary

1 teaspoon dried cumin

1/4 red onion, finely chopped

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

cucumber yogurt sauce

1/3 cup thick plant-based yogurt (like Kite Hill almond greek yogurt)

1/3 cup shredded cucumber

2 tablespoons dill, chopped

1 clove garlic, minced

3/4 teaspoon salt

3/4 teaspoon dried cumin

1 tablespoon lemon juice

for serving

favorite pitas or naan, warmed on a gas stove or in the oven

homemade or store-bought hummus

cherry tomatoes, halved

red onion, thinly sliced

lettuce, shredded

Preparation

Place the mushrooms clusters in a large bowl and season them with 2 tablespoons olive oil, oregano, marjoram, rosemary, and cumin. Use your hands to evenly coat the mushrooms.

Heat the remaining olive oil in a large skillet over high heat. Once hot, add the red onion and seasoned mushrooms. Stir the mixture and place a heavy pan on top to press them down. Alternatively, you can press them down with a spatula. After 5 minutes, flip to the other side. Again cover with the heavy pan and cook for few more minutes, until the water to fully evaporates.

Once browned and crispy, add the salt, pepper, and garlic. Toss together and continue to cook over low heat while you prepare the sauce.

In a small bowl, mix together the yogurt, cucumber, dill, garlic, salt, cumin, and lemon juice.

To assemble, spread some hummus on the warm pitas, then top with the lettuce, tomato, and red onion. Finish them off with the mushrooms and the yogurt sauce. Wrap them up and enjoy.

Zero waste tips

Purchase your mushrooms from the farmers market or loose in a grocery store to avoid the plastic container. You can also get your desired quantity this way.
Try making your own pita at home (bags of flour are more easily recyclable than plastic pita bags).
Buy your tomatoes, lettuce, dill, and onions loose at the store or farmers market, and try to use compostable bags.
Rinse and recycle the yogurt container when finished.